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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 8.8 g
  • Cholesterol: 212.7 mg
  • Sodium: 428.3 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 11.0 g

View full nutritional breakdown of Moo Shu Vegetables calories by ingredient
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Moo Shu Vegetables

Submitted by: LANC92

Introduction

From Eating Well magazine. This is a great side dish made fast and easy using pre-shredded vegetables. From Eating Well magazine. This is a great side dish made fast and easy using pre-shredded vegetables.
Number of Servings: 4

Ingredients

    3 tsp. toasted sesame oil
    4 large eggs, lightly beaten
    2 tsp. minced fresh ginger
    2 cloves garlic, minced
    12 oz. bag "Rainbow Salad" or "Broccoli Slaw"
    2 cups mung bean sprouts
    1 bunch scallions, sliced
    1 T reduced sodium soy sauce
    1 T rice vinegar
    2 T hoisin sauce

Directions

Heat 1 tsp. sesame oil in a large skillte. Add egges and cook just until set. Remove to a plate and set aside.

Wipe out skillet then add 2 tsp. sesame oil. Add the giner and garlic, saute until soft. Add shredded vegetables, bean sprouts, 1/2 the scallions, soy sauce and vinegar. Stir then cover and cok just untilt he veggies are tender about 3 minutes. Add the cooked eggs and hoisin sauce. Cook uncovered until heat through. Stir in the other half of the scallions and remove from heat.

Number of Servings: 4

Recipe submitted by SparkPeople user LANC92.






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Member Ratings For This Recipe

  • Got this from Eating Well. Needs a bit of spicing up. I added another T of Hoisin and still lacking. Went together easily. Had it over Jasmine rice. Also, I thought Sesame oil wasn't for cooking, but for the flavor it imparts. I used EVOO in a small amount and added the Sesame after cooking. - 5/7/11

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